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Leek And Chickpea Soup

Servings 2


  • 1 tbsp olive oil
  • 2 leeks
  • 1 clove of garlic finely sliced
  • 1 x 400g can of chickpeas
  • 500 ml vegetable stock
  • Black pepper to serve


  • Trim the leeks, halve them lengthways and finely slice. Rinse them thoroughly because they often have bits of soil between the layers.
  • Warm the olive oil in a large saucepan and fry the leeks and garlic gently for 10-15 minutes with the lid on, to soften without colouring.
  • Drain the chickpeas and add them to the pan with the vegetable stock.
  • Bring to the boil and simmer for 5 minutes.
  • Take about half the soup out of the pan and blend it carefully (it's hot!).
  • Return the blended soup to the unblended soup in the pan, stir well and bring back to the boil.
  • Serve with freshly ground black pepper.